Servings: 4
Preparation Time: 20 minutes
Start to Finish Time: 1 hour 10 minutes
Jump To Recipe.
At 5StarRecipe.com, we’re thrilled to bring you a truly exquisite Chicken Marsala recipe crafted by our top chef, Emilio Pietro. With deep ties to Italy and a passion for authentic flavors, Chef Emilio has explored the Italian countryside, tasting his way through vineyards and trattorias to develop this incredible version of a classic dish. Each bite of this Chicken Marsala transports you to Italy, balancing the richness of Marsala wine with a surprising and delightful hint of citrus.
The Secret Ingredient: A Citrusy Twist
While Chicken Marsala is traditionally known for its rich, earthy flavors from mushrooms and the sweetness of Marsala wine, Chef Emilio introduces a unique twist that elevates this dish to new heights—lemon juice. The citrus brings a bright, tart punch that cuts through the richness of the sauce, creating a perfect harmony of flavors. The acidity of the lemon adds a freshness that contrasts beautifully with the depth of the sweet Marsala wine, making this version of Chicken Marsala both elegant and exciting.
The Art of Cooking Chicken Marsala
One of the keys to a perfectly cooked Chicken Marsala is ensuring that the chicken stays juicy and tender. Chef Emilio’s technique involves lightly sautéing the chicken breasts before finishing them in the oven. This process not only seals in the moisture but allows the chicken to absorb the rich flavors of the sauce as it bakes to perfection.
Pro Tip: Don’t worry if your chicken breasts aren’t fully cooked after sautéing. The time in the oven will complete the cooking process, ensuring that your chicken is perfectly tender and infused with the Marsala sauce.
A Balanced Marsala Sauce
The Marsala sauce is where the magic truly happens. With just the right balance of savory pancetta, earthy mushrooms, sweet Marsala wine, and a touch of tomato paste, this sauce is a masterpiece of Italian cooking. The pancetta adds a salty depth that pairs perfectly with the sweetness of the wine, while the mushrooms bring a meaty texture and umami flavor. Minced garlic provides a fragrant base, and the softened butter stirred in at the end gives the sauce a velvety richness that coats every bite.
The final flourish? Fresh lemon juice and chopped parsley. These ingredients brighten the sauce, adding both acidity and color to create a dish that is as beautiful to look at as it is delicious to eat.
These kebabs are a testament to how a bit of creativity in the kitchen can elevate a simple dish to new heights. With this method, your barbecued chicken kebabs will be a standout at any grill session.
Download PDF to Print.
Ingredients:
Chicken:
4 each chicken breast, skinless, boneless
1 cup flour
1 salt and pepper, to taste
Marsala Sauce:
2 tablespoons vegetable oil
2 1/2 ounces pancetta (about 3 slices) cut into pieces
1 inch long and 1/8 inch wide
8 ounces mushrooms, white, sliced (about 2 cups)
1 clove garlic, minced (about 1 teaspoon)
1 teaspoon tomato paste
1 1/2 cups wine, Marsala (sweet)
1 1/2 tablespoons lemon juice
4 tablespoons unsalted butter, cut into 4 pieces, softened
2 tablespoons parsley leaves, chopped
Instructions:
Adjust oven rack to lower-middle position, place large heat-proof dinner plate on oven rack, and heat oven to 200°F.
PREPARE CHICKEN (10 minutes):
Pat chicken breasts dry. Meanwhile, place flour in shallow baking dish or pie plate. Season both sides of chicken cutlets with salt and pepper; working one piece at a time, coat both sides with flour. Lift breast from tapered end and shake to remove excess flour; set aside.
COOK CHICKEN (15 minutes):
Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot (you can hold your hand 2 inches above pan surface for 3 to 4 seconds), about 3 minutes. Add oil to hot skillet and heat until shimmering. Place floured cutlets in single layer in skillet and cook until golden brown, about 3-5 minutes, depending on thickness (see NOTES).
Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3-5 minutes longer. Transfer chicken to heated plate and return plate to oven.
COOK REMAINING INGREDIENTS (25 minutes):
Return skillet to low heat and add pancetta; sauté, stirring occasionally and scraping pan bottom to loosen browned bits until pancetta is brown and crisp, about 5 minutes.
With slotted spoon, transfer pancetta to paper towel–lined plate. Add mushrooms and increase heat to medium-high; sauté, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 6 minutes.
Add garlic, tomato paste, and cooked pancetta; sauté while stirring until tomato paste begins to brown, about 1 minute.
Add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 1-1/4 cups, about 5 minutes. Off heat, add lemon juice and any accumulated juices from chicken; whisk in butter 1 tablespoon at a time. Season to taste with salt and pepper and stir in parsley. Pour sauce over chicken and serve immediately. Pour sauce over chicken and serve immediately.
NOTE: Do not worry about the chicken cooking fully when sauted. The time in the oven finishes off
the chicken cooking.